This salad is a crunchy combination of Nova Scotia’s two premier fall fruits. It would make a delicious lunch accompanied by some fresh tuna or chicken salad, and served with a multigrain bread or roll. There are many varieties of apples and pear from which to choose. Cortland, Gravenstein, Spartan or Northern Spy are excellent salad apples. Bartlett pears are a good pears variety.

6 servings

  • 2 red apples, unpeeled
  • 2 pears, peeled
  • 2 tbsp. lemon juice, freshly squeezed
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 3 cups cabbage, coarsely shredded
  • 1/4 cup celery, chopped
  • 1/4 cup onion, chopped
  • 1/4 cup pecans or walnuts, chopped
  • 1/4 cup raisins
  • salt and pepper 
  1. Core and dice one apple and one pear, then toss with lemon juice. Set aside.
  2. Blend mayonnaise and yogurt until smooth.
  3. In a bowl, combine cabbage, celery, onion, nuts and raisins; add in apple and pear. Add mayonnaise and yogurt dressing, tossing until all ingredients are well coated. Season with salt and pepper to taste.
  4. Chill for at least one hour before serving, to blend flavors.
  5. Garnish with fresh apple and pear slices.

– From the book, ‘The Tastes of Nova Scotia’, by Charles Lief and Heather MacKenzie

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